Chicken Adobo (Egg-Free)

Ingredients

• 2 lbs Chicken Thighs
• 1/2 cup Soy Sauce
• 1/4 cup White Vinegar
• 6 cloves Garlic
• 1 tbsp Black Peppercorns
• 2 leaves Bay Leaves
• 1 tbsp Brown Sugar
• 2 tbsp Vegetable Oil
• 4 cups Cooked White Rice

Instructions

1. 1In a large bowl, combine the 2 lbs Chicken Thighs, 1/2 cup Soy Sauce, 1/4 cup White Vinegar, 6 cloves Garlic (peeled and smashed), the 1 tbsp Black Peppercorns, the 2 leaves Bay Leaves, and the 1 tbsp Brown Sugar. Stir everything together to coat the chicken. Let this mixture marinate for at least 30 minutes at room temperature.
2. 2Place a large heavy-bottomed pot on the stove over medium-high heat. Add the 2 tbsp Vegetable Oil to the pot. Heat the oil until it shimmers, which should take about 1-2 minutes.
3. 3Carefully add the marinated chicken and all of the marinade from the bowl into the hot pot. Ensure the chicken pieces are in a single layer as much as possible.
4. 4Bring the liquid in the pot to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid.
5. 5Simmer the chicken, covered, for 30-40 minutes. Check the chicken after 30 minutes; it is done when it is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the chicken to finish cooking and the flavors to meld.
7. 7Serve the Chicken Adobo hot over the 4 cups Cooked White Rice.

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